EP0233565B1 - Matières à tartiner ayant une bonne stabilité microbiologique et une fraîche saveur laitière - Google Patents

Matières à tartiner ayant une bonne stabilité microbiologique et une fraîche saveur laitière Download PDF

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Publication number
EP0233565B1
EP0233565B1 EP87101720A EP87101720A EP0233565B1 EP 0233565 B1 EP0233565 B1 EP 0233565B1 EP 87101720 A EP87101720 A EP 87101720A EP 87101720 A EP87101720 A EP 87101720A EP 0233565 B1 EP0233565 B1 EP 0233565B1
Authority
EP
European Patent Office
Prior art keywords
milk
aqueous phase
starch
spread according
edible
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP87101720A
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German (de)
English (en)
Other versions
EP0233565A2 (fr
EP0233565A3 (en
Inventor
Janos Bodor
Albert Wijnand Schoenmakers
Walter Maurits Mark Verhue
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Unilever PLC
Unilever NV
Original Assignee
Unilever PLC
Unilever NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Unilever PLC, Unilever NV filed Critical Unilever PLC
Priority to AT87101720T priority Critical patent/ATE68945T1/de
Publication of EP0233565A2 publication Critical patent/EP0233565A2/fr
Publication of EP0233565A3 publication Critical patent/EP0233565A3/en
Application granted granted Critical
Publication of EP0233565B1 publication Critical patent/EP0233565B1/fr
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/144—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by electrical means, e.g. electrodialysis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/02—Making thereof
    • A23C15/06—Treating cream or milk prior to phase inversion
    • A23C15/065—Addition of a treatment with microorganisms or enzymes; Addition of cultured milk products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C15/00—Butter; Butter preparations; Making thereof
    • A23C15/12—Butter preparations
    • A23C15/16—Butter having reduced fat content
    • A23C15/165—Butter having reduced fat content prepared by addition of microorganisms; Cultured spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/068—Particular types of cheese
    • A23C19/076—Soft unripened cheese, e.g. cottage or cream cheese
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1234—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt characterised by using a Lactobacillus sp. other than Lactobacillus Bulgaricus, including Bificlobacterium sp.
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
    • A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
    • A23C9/1236—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using Leuconostoc, Pediococcus or Streptococcus sp. other than Streptococcus Thermophilus; Artificial sour buttermilk in general
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0056—Spread compositions
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/015—Reducing calorie content; Reducing fat content, e.g. "halvarines"

Definitions

  • the present invention relates to spreads having a good microbiological stability, by which term is meant that the spreads have a long shelf life, i.e. 6 weeks or longer at 10 . C, without displaying deterioration due to growth of microorganisms.
  • the present invention particularly relates to oil- and water-containing spreads with a fresh dairy taste, which contain milk protein dispersed or dissolved in an aqueous phase having a pH lower than 6.0 and preferably ranging from 4.0 to 5.8.
  • a low pH largely contributes to the microbiological stability of the product and is therefore desirable.
  • a disadvantage associated with spreads having such low pH's is that they taste sour.
  • US 4 227 981 relates to ice-cream and discloses the preparation by electrodialysis of demineralised and deacidified acid whey so as to obtain a final product with a maximum pH of about 6.0 and titratable acidity of roughly equivalent to 40 milli-equivalent acid/kilogram. While it is suggested in that citation that the product may be used in ice-cream production there is no suggestion that the product may be used in spreads.
  • Applicants have found edible, oil- and water-containing spreads meeting the above desiderata.
  • Said spreads are characterized in that they comprise a fat phase and an aqueous phase of a pH not exceeding 6.0, which aqueous phase comprises:
  • milk or milk product we understand whole milk, skimmilk, whey, butter serum or concentrates thereof, including membrane-filtered milk, buttermilk, cream, yoghurt, cheese and quark, which may optionally further contain flavouring agents, e.g. sugar or cocoa, and preservatives.
  • flavouring agents e.g. sugar or cocoa
  • demineralisation and deacidification we do not necessarily mean that all the acid and all the salt originally present in the starting material are removed, but rather that the milk or milk products are treated such that they contain less than 80 weight % and preferably from 0.5-70 weight % of the original amount of acid and salt. A reduction of 90 weight % or more of the original amount of acid and salt is ideal, but is more time-consuming.
  • Deacidification/demineralisation is carried out for a period of time long enough to obtain a milk or milk product which can be used as the aqueous phase of the emulsions according to the invention, which phase contains less than 40 milli-equivalent acid/kg and preferably 1-25 milli-equivalent acid/kg.
  • Demineralisation of the milk product is preferably carried out for a period of time long enough to obtain
  • Electrodialysis is generally carried out at a temperature ranging from 0-35 C. The higher temperatures contribute to a less time-consuming process, whereas the lower temperatures help avoiding coagulation of the protein, bacteriological problems and clogging of the membranes. Electrodialysis is therefore preferably carried out between o and 20 C and ideally between 5 and 15 . C.
  • Homogenization is preferably carried out under pressure, for instance at 100-200 bars.
  • the edible spreads according to the invention preferably comprise an aqueous phase containing deacidified, demineralised, biologically soured milk or milk product, since such greatly contributes to butter- likeness, a fine precipitate of the protein, generation of antimicrobial factors and a reduction of the lactose content resulting in a reduced sweetness.
  • aqueous phase of the emulsions of the present invention are obtainable according to a process comprising in its most general form:
  • a first method comprises:
  • the advantage associated with this method lies in the excellent texture of the products obtained according to this method.
  • a second method comprises:
  • Bacteriological souring is preferably carried out with a culture selected from Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Leuconostoc cremoris, Leuconostoc mesenteroides, Streptococcus citrophilus, Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacterium bifidus, Bifidobacterium infantis, Lacrobacillus helveticus, Lactobacillus casei and Propionibacterium shermanii.
  • a culture selected from Streptococcus lactis, Streptococcus cremoris, Streptococcus diacetyllactis, Leuconostoc cremoris, Leuconostoc mesenteroides, Streptococcus citrophilus, Streptococcus thermophilus, Lactobac
  • the preferred cultures consist of Streptococcus diacetyllactis, Leuconostoc cremoris, Streptococcus cremoris or of mixtures thereof, which generate a high amount of diacetyl.
  • Applicants have also found that it is very useful, during or after the bacteriological souring, to aerate, preferably under pressure, the milk or milk product in order to increase the level of diacetyl.
  • Another way of achieving this consists in heating the mixture to a temperature ranging from e.g. 50-90. C.
  • Still another way of achieving a high level of acetyl consists in fermenting the mixture and optionally adding an extra amount of acid, e.g. lactic acid, hydrochloric acid or citric acid, to achieve a pH ranging from 1.0 to 4.5 and preferably from 2.0 to 3.0.
  • acid e.g. lactic acid, hydrochloric acid or citric acid
  • Such treatment can be combined with a subsequent aeration or a heat treatment or with both aeration and a heat treatment.
  • the demineralized, deacidified milk products produced as described above can be further concentrated by evaporation, reverse osmosis, ultrafiltration, heating between 35 and 85 C, isoelectric precipitation followed by separation or filtration, or combinations of these techniques, to obtain cheese, quark, etc., which can be used as components of the dispersed aqueous phase of the w/o emulsion spreads of the present invention.
  • the aqueous phase of the edible spreads according to the invention may contain viscosity-increasing agents, such as thickening agents and gelling agents, for instance CMC, guar gum, carragheenan, locust bean gum, xanthan gum, starch and gelatin.
  • viscosity-increasing agents such as thickening agents and gelling agents, for instance CMC, guar gum, carragheenan, locust bean gum, xanthan gum, starch and gelatin.
  • Such substances improve the stability and texture of the product during storage at ambient temperature and at refrigerator temperature.
  • the preferred gelling agent consists of gelatin, starch or mixtures thereof, which impart stability during storage and spreading of the spread and enhance release of flavours during consumption particularly of w/o emulsion spreads since they contribute to coarsening the dispersed aqueous phase and to breaking of the emulsion on consumption.
  • the starch is preferably selected from the group consisting of rice starch, oat starch, corn starch, wheat starch, di-starch phosphate, acetylated di-starch adipate, hydroxypropyl di-starch phosphate and acetylated di-starch phosphate.
  • Suitable concentrations of gelatin range from 0.5-5%, preferably from 1 to 3%.
  • Suitable concentrations of starch range from 1-5%, preferably from 1.5-4% by weight, based on the total spread.
  • the emulsions should be produced by emulsification of the aqueous phase with a fat phase in a way known per se, for instance by such methods as are described in Chapter 3 of "Margarines", by A. Anderson and P. Williams, 2nd revised edition, Pergamon Press, London, 1965.
  • the fat phase can comprise vegetable fats and animal fats. Such fats can be hydrogenated, in- teresterified or fractionated.
  • Vegetable fats may comprise Magnoliae oil, soybean oil, rapeseed oil, sunflower oil, palm oil, coconut oil, palmkernel oil, babassu oil, in their natural form or in randomized or fractionated form.
  • the fermented milk was subsequently homogenized at 150 bars.
  • the fermented milk was electrodialysed in an AQUALIZER PIO produced and marketed by SRTI (FRANCE), equipped with 30 cell pairs anionic and cationic membranes (type Selemion from ASAHI, Japan).
  • Electrodialysis was carried out for one hour at 30 . C at a voltage of 1.5 V per cell pair. Samples were taken to check acidity, conductivity and diacetyl content. After one hour the conductivity had decreased from about 1.8 mS to about 0.04 mS. The pH decreased slightly to 4.4. Titration of the milk to neutrality, using sodium hydroxide, indicated that the titratable acid content decreased from about 81 milliequivalent/kg to about 24 milliequivalent/kg.
  • Example 1 was repeated, using buttermilk as the starting material. The procedure was identical with that of Example 1, though the fermented milk was aerated by vigorously stirring it for 2 hours and was subsequently homogenized at 100 bars.
  • the electric conductivity decreased from 1.7 mS to 0.13 mS.
  • the pH increased from 4.5 to 4.6.
  • the titratable (to neutrality) amount of acid decreased from about 88 milli- equivalent/kg to about 23 milli-equivalent/kg.
  • the amount of lactic acid decreased from 7500 mg/kg to 100 mg/kg.
  • the diacetyl content before and after electrodialysis was about 5.0 mg/kg.
  • Analysis of the electrodialysed buttermilk revealed the following composition:
  • a reduced fat spread of the same composition as in Example 1 was produced, except that electrodialysed cultured buttermilk was used instead of electrodialysed cultured milk.
  • Example 1 was repeated to produce a margarine.
  • the composition of the margarine was:
  • Example 1 The electrodialysed, soured milk pH 4.4 of Example 1 was slowly heated to about 35°C and the coagulate was subsequently heated at 55 . C and filtrated to obtain a cheese resembling cottage cheese.
  • This cottage cheese was mixed with butter (weight ratio 70/30) in a Hobart mixer to obtain a spread.
  • the spread was given to a panel of consumers who judged the flavour of the product.
  • the flavour of the product was found very satisfactory, free of acidic taste.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Internal Circuitry In Semiconductor Integrated Circuit Devices (AREA)
  • Mechanical Treatment Of Semiconductor (AREA)
  • Magnetic Heads (AREA)

Claims (15)

1. Produit à tartiner en émulsion comestible contenant de l'huile et de l'eau, qui comprend une phase grasse et une phase aqueuse dont le pH ne dépasse pas 6,0, phase aqueuse qui comprend moins de 40 meq d'acide par kg,
du diacétyle à raison de 1 à 40 mg/kg, du calcium à raison de 0 à 720 mg/kg, du magnésium à raison de 0 à 20 mg/kg, ladite phase aqueuse étant le produit qu'on obtient par un procédé consistant :
(a) à faire surir du lait ou un produit laitier à l'aide d'une culture bactérienne produisant du diacétyle ou des précurseurs de celui-ci et
(b) à électrodialyser le lait ou le produit laitier pour en éliminer les matières minérales et l'acide.
2. Produit à tartiner comestible selon la revendication 1, dans lequel le lait ou le produit laitier est choisi parmi le lait entier, le lait écrémé, le petit lait, le babeurre, le sérum de beurre et ses concentrés, notamment le lait filtré sur membrane, le babeurre, la crème, le yaourt, le fromage et le quark, contenant facultativement des agents de saveur et des conservateurs.
3. Produit à tartiner comestible selon la revendication 1, dans lequel le pH de la phase aqueuse est compris entre 4,0 et 5,8.
4. Produit à tartiner selon la revendication 1, dans lequel la phase aqueuse contient 1 à 25 meq d'acide par kg.
5. Produit à tartiner comestible selon la revendication 1, dans lequel la phase aqueuse contient du lait déminéralisé et désacidifié ou un produit laitier contenant moins de 80% et, de préférence, de 0,5 à 70% de la quantité d'acide et de sel qu'on trouve dans le lait ou produit laitier correspondant non déminéralisé.
6. Produit à tartiner comestible selon la revendication 1, dans lequel la phase aqueuse comprend :
0 à 950, de préférence 0 à 350 mg potassium/kg
0 à 500, de préférence 0 à 150 mg sodium/kg
0 à 250 mg calcium/kg
0 à 20 mg magnésium/kg
0 à 800, de préférence 0 à 200 mg chlorure/kg
0 à 800, de préférence 0 à 600 mg phosphore/kg (organique + minéral)
0 à 1000, de préférence 0 à 400 mg citrate/kg, et
0 à 10 000, de préférence 0 à 2500 mg lactate/kg.
7. Lait ou produit laitier déminéralisé et désacidifié selon la revendication 1, dans lequel la culture bactérienne est choisie parmi : Streptococcus lactis, Streptococcus diacetyllactis, Streptococcus cremoris, Streptococcus aromaticus, Streptococcus citrophilus, Betacoccus cremoris, Leuconostoc citrovorum, Leuconostoc cremoris, Lactobacillus helveticus, Lactobacillus casei et Priopionibacterium shermanii.
8. Produit à tartiner comestible selon la revendication 7, dans lequel la culture bactérienne est un mélange de Streptococcus diacetyllactis, Leuconostoc cremoris et Streptococcus cremoris.
9. Produit à tartiner comestible selon la revendication 1, dans lequel la phase aqueuse contient un composant choisi dans le groupe comprenant un agent épaississant, un agent gélifiant et un mélange des agents gélifiant et épaississant.
10. Produit à tartiner comestible selon la revendication 9, dans lequel la phase aqueuse contient de la gélatine.
11. Produit à tartiner comestible selon la revendication 9, dans lequel la phase aqueuse contient de l'amidon hydraté non cristallin.
12. Produit à tartiner comestible selon la revendication 11, dans lequel l'amidon est choisi dans le groupe comprenant l'amidon de riz, l'amidon d'avoine, l'amidon de maïs, l'amidon de blé, le phosphate diamylacé, l'adipate diamylacé et acétylé, le phosphate diamylacé hydroxypropylique et le phosphate diamylacé acétylé.
13. Produit à tartiner comestible selon la revendication 1, dans lequel la phase aqueuse représente de 10 à 80%, de préférence de 40 à 70% en poids du produit à tartiner total et la phase grasse représente de 20 à 90%, de préférence de 30 à 65% en poids du produit à tartiner total.
14. Produit à tartiner comestible selon la revendication 1, dans lequel la phase grasse contient du babeurre et, de préférence, un mélange de babeurre et d'une graisse végétale.
15. Produit à tartiner comestible selon la revendication 1, dans lequel le produit est une émulsion eau- dans-huile.
EP87101720A 1986-02-19 1987-02-07 Matières à tartiner ayant une bonne stabilité microbiologique et une fraîche saveur laitière Expired - Lifetime EP0233565B1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AT87101720T ATE68945T1 (de) 1986-02-19 1987-02-07 Brotaufstrich mit einer guten mikrobiologischen haltbarkeit und einem frischen milchartigen geschmack.

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GB868604133A GB8604133D0 (en) 1986-02-19 1986-02-19 Spreads
GB8604133 1986-02-19

Publications (3)

Publication Number Publication Date
EP0233565A2 EP0233565A2 (fr) 1987-08-26
EP0233565A3 EP0233565A3 (en) 1988-06-01
EP0233565B1 true EP0233565B1 (fr) 1991-10-30

Family

ID=10593341

Family Applications (1)

Application Number Title Priority Date Filing Date
EP87101720A Expired - Lifetime EP0233565B1 (fr) 1986-02-19 1987-02-07 Matières à tartiner ayant une bonne stabilité microbiologique et une fraîche saveur laitière

Country Status (9)

Country Link
US (1) US5013573A (fr)
EP (1) EP0233565B1 (fr)
JP (1) JPH0679537B2 (fr)
AT (1) ATE68945T1 (fr)
AU (1) AU585695B2 (fr)
CA (1) CA1294822C (fr)
DE (1) DE3774146D1 (fr)
GB (1) GB8604133D0 (fr)
ZA (1) ZA871178B (fr)

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AU6880587A (en) 1987-08-20
GB8604133D0 (en) 1986-03-26
CA1294822C (fr) 1992-01-28
EP0233565A2 (fr) 1987-08-26
ATE68945T1 (de) 1991-11-15
JPS62220147A (ja) 1987-09-28
EP0233565A3 (en) 1988-06-01
US5013573A (en) 1991-05-07
JPH0679537B2 (ja) 1994-10-12
ZA871178B (en) 1988-10-26
DE3774146D1 (de) 1991-12-05
AU585695B2 (en) 1989-06-22

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